Tomato Shrimp Saute

Tomato Shrimp Saute  

Ingredients:  

 2 tablespoons butter

 1 medium onion, chopped

 1 green bell pepper, chopped

 1/2 cup chopped celery

 8 oz can tomato sauce

 1 lb med. shrimp peeled

 1 tablespoon soy sauce

 1 teaspoon brown sugar 

Directions: 

1. Heat butter in large heavy skillet and saute onion, green pepper, and celery until just starting to get tender.

 2. Stir in remaining ingredients (except rice and shrimp) and simmer over low heat for 15 to 20 minutes, stirring occasionally.

 3. Add shrimp the last 5-10 minutes of cooking.

 4. Serve over hot cooked rice.

Applesauce Raisin Nut Muffins

Applesauce Raisin Nut Muffins 

Ingredients:  

2 large eggs 

1½ cups applesauce 

1/3 cup canola oil 

1/3 cup brown sugar 

1/3 cup white sugar 

2¼ cups white flour 

1 tablespoon baking powder 

½ teaspoon baking soda 

1 teaspoon salt 

¾ teaspoon cinnamon 

½ teaspoon freshly ground nutmeg 

2/3 cup raisins 

1 cup coarsely chopped toasted walnuts

Directions: 

1. Preheat oven to 375°F.

2. Combine the eggs, applesauce, oil, and sugars.

3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 

Add dry ingredients to wet, sprinkle the raisins and walnuts over the flour mixture, and stir just until mixed.

4. Pour batter into muffin tins prepared with papers or nonstick spray, 

and bake for 20 to 25 minutes, until a deep golden brown.

Chocolate Gingerbread

Chocolate Gingerbread  

Ingredients:  

¼ cup unsweetened cocoa powder    

¾ cup all-purpose flour    

1 teaspoon ground cinnamon    

1 teaspoon ground ginger    

¼ teaspoon ground allspice    

¼ teaspoon ground nutmeg    

½ teaspoon baking soda    

¼ teaspoon salt    

¼ cup unsalted butter, melted    

½ cup brown sugar, packed    

¼ cup unsulfured molasses    

1 large egg    

¼ cup sour cream    

½ teaspoon vanilla extract    

½ cup semisweet chocolate chip

Directions: 

1. Preheat oven to 350°F.  Butter an 8-inch square baking dish and set aside.

2. In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg baking soda, and salt. Set aside.

3. In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream, and vanilla until smooth.

4. Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.

Scrape batter into prepared pan and smooth top.

5. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Transfer pan to a wire rack and let cool completely.

Southern Okra Fritters

Southern Okra Fritters

Ingredients:  

½ cup all-purpose flour  

½ cup self-rising cornmeal  

½ teaspoon salt  

½ teaspoon black pepper  

1 teaspoon garlic powder  

1 pound okra, coarsely chopped  

½ onion, finely diced  

1 large egg  

½ cup buttermilk  

1/3 cup vegetable oil

Directions: 

1. In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. 

Add the chopped okra and onion.  

2. In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. 

Stir until just combined.

3. Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonsful. 

Cook 4 to 6 minutes, then flip the fritters and press them flat with the back of a spatula. 

Cook 4 to 5 more minutes or until crispy and golden brown.

4. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.

Dill Pickle Dip

Dill Pickle Dip

Ingredients:  

1½ cups finely diced kosher dill pickles  

1 (8-ounce) package cream cheese, softened  

¼ teaspoon garlic powder  

¼ teaspoon salt  

2 to 4 tablespoons pickle juice  

Serve with Crackers, potato chips, or vegetables 

Directions: 

1. In a medium bowl combine the pickles, cream cheese, garlic powder, and salt. 

Add the pickle juice gradually to get the mixture to dipping consistency. 

2. Refrigerate for at least 30 minutes to 1 hour, and then serve chilled alongside crackers, potato chips, or vegetables.

Tropical Green Smoothie

Tropical Green Smoothie

Ingredients:  

1 cup spinach 

1/2 cup pineapple 

1/2 cup mango 

1 medium kiwi, peeled 

1 cup almond milk 

1/2 cup ice

Directions: 

1. Combine all ingredients into a blender; blend at high speed until thick and smooth. 

Chipotle Honey Wings

Chipotle Honey Wings

Ingredients:  

24 chicken wings 

8 cloves garlic, minced 

½ cup chopped cilantro sprigs 

¼ cup chipotle chiles in adobo sauce, minced 

2 cups taco sauce 

½ cup honey 

½ cup vinegar 

1 tablespoon ground cumin 

1 teaspoon salt 

1 cup sour cream

Directions: 

1. Cut off the wing tips.  

2. In a bowl large, combine the garlic, cilantro, chipotle chiles and their sauce, taco sauce, honey, vinegar, cumin, and salt. 

Add the wings, and mix thoroughly. 

3. Marinate the wings in the refrigerator for 12 to 24 hours. 

4. If using a gas barbecue or an indoor grill, preheat to medium (350°F).

 If using charcoal or wood, prepare a fire.

5. Drain the chicken and reserve the marinade. 

When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, 

then add the chicken wings. Regulate the heat so that it remains at a medium temperature. 

Grill the chicken wings for about 30 minutes with the barbecue covered. 

Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. 

The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

6. Remove the chicken wings from the barbecue. Cut the wings in half through the joint. 

Transfer to a serving platter, drizzle sour cream over the wings, and serve.